OpenSurface

Tuna Croquettes
Crisp on the outside yet soft on the inside, these tuna croquettes are made from a signature soft dough with a creamy filling of tuna, Japanese mayonnaise, cheese, and fresh veggies, and with a homemade savory Japanese sauce
Art direction, styling, and photography for The Whisk Commissary

The Matcha Greenie is rich without being heavy, bright without losing that cozy holiday feel, every bite tastes calm, clean, and a little indulgent, to savor as the year winds down.
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Fudgy Chocolate Crinkle Cookies are made with premium pure chocolate and cocoa powder, ideal for corporate giveaways, gift-giving, and perfect for kids’ snacks.
Art direction, styling, and photography for Whisk Barn

These irresistible Chocolate Chip Cookies are pure bliss in every bite! These treats are perfect for adding a touch of sweetness to your holiday gatherings.
Art direction, styling, and photography for

These charming Choco Lollipops feature festive Christmas designs. They’re a sweet delight for kids and the young at heart. Perfect for gifting and spreading holiday joy.
Art direction, styling, and photography for Whisk Barn

FOLIO: This delightful Banana Loaf is crafted with high-quality ingredients, ensuring every slice is moist and bursting with flavor. It’s a holiday delight like no other — a perfect way to brighten up your festive season!
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Stuffed vine leaves
Stuffed vine leaves, also known as "sarma" (derived from the Turkish word "wrap"), are wrapped leaf foods that belong to the larger class of stuffed dishes called "dolma."
A dish consisting of leaves rolled around a filling of minced meat, grains like rice, or both is called a filled leaf, or more precisely, stuffed grape leaf, stuffed vine leaf, or stuffed cabbage leaf. It is a staple of Ottoman cuisine, which includes modern Turkish, Greek, Levantine, Arabic, Armenian, and so on. Common uses include chard leaves, kale, grapevine, collard, cabbage, and patience dock.

Arroz caldo (Rice porridge)
Originating from the Spanish dish "arroz caldoso," the phrase "arroz caldo" means "broth rice" in Spanish.
It is prepared in Philippine cooking using rice and chicken gruel that has been highly flavored with ginger and topped with black pepper, scallions, and toasted garlic. It is typically served with a hard-boiled egg and a condiment of patis (fish sauce), siling labuyo (bird-eye chilies), and calamansi (local lime) for extra kick. The majority of variations also include kasubha or safflower, which gives the dish its distinctive yellow hue.
Arroz caldo is a type of lugaw, which is a common breakfast staple and comfort food in Philippine culture, perfect for rainy days and cool weather.

Special Cassava Cake
Soft, firm, and creamy. Cassava cake, a traditional Filipino dessert, is made from finely grated cassava, topped with rich, creamy, and sweetened milk custard, then torched to caramelize, giving off a burnt, sweet fragrance and texture.
Art direction, styling, and photography for The Whisk Commissary

FOOD: Pretend it's 1995... somewhere in Saigon.

Still life(less). Art direction, styling, and photography